Creamy Tomato Chicken Breast – Easy One-Pan Dinner

Ever have those evenings when you stare into the fridge and just want something that feels like a hug? Creamy tomato chicken breast is my go-to for those nights. It's the kind of meal that makes you forget you're eating a weeknight dinner—it feels special, but it's secretly simple.

The magic happens in one skillet: chicken seared until golden, then simmered in a silky tomato-cream sauce that clings to every bite. It's budget-friendly too—chicken thighs are often cheaper than breasts, and you probably already have most of the sauce ingredients.

I love this recipe because it's forgiving. You can swap in whatever herbs you have, use heavy cream or half-and-half, and it still turns out delicious. Let's get cooking!

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts (about 3 large)

Halve them horizontally if thick. Substitute with chicken thighs for more flavor and moisture.

1 teaspoon (5g) salt

Use kosher or sea salt. Adjust to taste.

1/2 teaspoon (2g) black pepper

Freshly ground is best.

2 tablespoons (30ml) olive oil

Use a neutral oil like canola if you prefer.

1 medium onion, finely chopped (about 1 cup / 150g)

Yellow or sweet onion. Shallots work too.

3 cloves garlic, minced

Use a garlic press for even mincing. Jarred minced garlic is okay in a pinch.

1 can (14.5 oz / 411g) diced tomatoes, undrained

Fire-roasted adds smoky flavor. Crushed tomatoes give a smoother sauce.

1/2 cup (120ml) heavy cream

Half-and-half or full-fat coconut milk for dairy-free.

1 teaspoon (5g) dried oregano

Italian seasoning or thyme works as a sub.

1/2 teaspoon (2g) red pepper flakes (optional)

Omit for mild, or add more for heat.

1/4 cup (10g) fresh basil, chopped

Fresh parsley is a good alternative.

1/2 cup (50g) grated Parmesan cheese

Pecorino Romano or nutritional yeast for a dairy-free option.

Tips & Tricks

• Pound chicken to even thickness so it cooks uniformly.
• Don't overcrowd the pan when searing—do it in batches if needed.
• Let the sauce simmer gently to meld flavors without curdling the cream.

Step-by-Step Instructions

1. Prep the Chicken

Butterfly or pound chicken to 1/2-inch thickness. Season both sides with salt and pepper.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken and cook until golden brown, about 4-5 minutes per side. Remove and set aside.

3. Sauté Aromatics

In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.

4. Make the Sauce

Stir in diced tomatoes, oregano, and red pepper flakes. Bring to a simmer and cook for 5 minutes to thicken slightly.

5. Add Cream and Parmesan

Reduce heat to low (300°F/150°C). Stir in heavy cream and Parmesan until smooth. Simmer gently for 2 minutes, but do not boil.

6. Return Chicken to Pan

Nestle chicken into the sauce. Cover and simmer over low heat (300°F/150°C) for 10-12 minutes, until chicken is cooked through (internal temp 165°F/74°C).

7. Finish and Serve

Stir in fresh basil. Taste and adjust seasoning. Serve hot over pasta, rice, or with crusty bread.

Delicious Variations

• Add 1 cup sliced mushrooms with the onion for earthy flavor.
• Use sun-dried tomatoes in place of diced for a more intense tomato taste.
• For a lighter version, use Greek yogurt instead of cream—stir in at the end off heat.

How to Store Creamy Tomato Chicken Breast

Frequently Asked Questions

If you try this creamy tomato chicken breast, let me know how it turns out in the comments! I'd love to hear about any twists you added. Small steps, big impact.

Creamy Tomato Chicken Breast

Creamy tomato chicken breast is a comforting one-pan dinner with juicy chicken in a rich, velvety sauce, ready in 50 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts (about 3 large)
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
• 2 tablespoons (30ml) olive oil
• 1 medium onion, finely chopped (about 1 cup / 150g)
• 3 cloves garlic, minced
• 1 can (14.5 oz / 411g) diced tomatoes, undrained
• 1/2 cup (120ml) heavy cream
• 1 teaspoon (5g) dried oregano
• 1/2 teaspoon (2g) red pepper flakes (optional)
• 1/4 cup (10g) fresh basil, chopped
• 1/2 cup (50g) grated Parmesan cheese

📋 Instructions

1. 1Prep the Chicken — Butterfly or pound chicken to 1/2-inch thickness. Season both sides with salt and pepper.
2. 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
3. 3Sauté Aromatics — In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
4. 4Make the Sauce — Stir in diced tomatoes, oregano, and red pepper flakes. Bring to a simmer and cook for 5 minutes to thicken slightly.
5. 5Add Cream and Parmesan — Reduce heat to low (300°F/150°C). Stir in heavy cream and Parmesan until smooth. Simmer gently for 2 minutes, but do not boil.
6. 6Return Chicken to Pan — Nestle chicken into the sauce. Cover and simmer over low heat (300°F/150°C) for 10-12 minutes, until chicken is cooked through (internal temp 165°F/74°C).
7. 7Finish and Serve — Stir in fresh basil. Taste and adjust seasoning. Serve hot over pasta, rice, or with crusty bread.

👨‍🍳 Chef's Note: For an extra silky sauce, whisk in a tablespoon of butter at the end.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Elena Vasquez
Elena writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that make a big difference over time.